Ghee Roux

Not sure where I learned this from, but using the clarified butter, ghee, sets it apart from every other roux out there. When pre-seasoning this roux for a specific purpose such as a bechamel sauce, gravy, or soup, letting it cool and sit for a bit before use really enhances the flavor of the dish. Cook until lightly browned for a nuttier flavor. Desired thickness really depends on dish requirements and amount of flour added; for a thinner roux, use less flour, for a thicker roux, use more.

Step: 1

Preheat a small saucepan over medium-low heat for 2 minutes. Add ghee; cook and stir until melted, about 2 minutes.

Step: 2

Whisk flour into the melted ghee. Cook and stir until fully absorbed and lightly browned, about 3 minutes.

Step: 3

Remove from heat; cool and refrigerate until needed.

Per Serving: 70 calories; protein 0.4g; carbohydrates 3g; fat 6.4g; cholesterol 16.4mg; sodium 0.2mg.

One of most obvious way to choose a side dish is to look at your main dish (pasta, chicken, seared tofu) and choose something different. When you’re making pasta, make sure for a simple healthy dish . Making steak? Go for something light. If you’re want to cooking stir-fry with rice, it must not a good idea to adjust with make a rice salad.

One make sure is also can make to cooking method . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be rounding four pans on the cooking items . But sometimes you can made a dish do double-duty .